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WIH Original

Smoky Adobo Chicken Enchiladas with Corn, Jalapeño & Creamy Finish

🍝 dinner·⏱ 55 min·4 servings

Ingredients

Servings
4
  • 2 cups cooked chicken
  • 2 tbsp chipotle peppers in adobo
  • 1 cup corn kernels
  • 1 small jalapeño
  • 2 cloves garlic
  • 1 tbsp olive oil
  • salt
  • 8 pieces flour or corn tortillas
  • 2 cups enchilada sauce
  • 1 ½ cups cheddar or mexican blend cheese
  • ½ cup sour cream
  • ½ cup cilantro

How to Make It

  1. 1Preheat oven to 375°F (190°C).
  2. 2Heat olive oil in a skillet over medium heat.
  3. 3Add garlic and jalapeño and cook until fragrant.
  4. 4Add shredded chicken, corn, chipotle peppers with adobo sauce, and salt.
  5. 5Stir and cook for 3–5 minutes until well combined.
  6. 6Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  7. 7Fill each tortilla with chicken mixture and a sprinkle of cheese, then roll and place seam-side down in the dish.
  8. 8Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
  9. 9Bake for 20–25 minutes until heated through and cheese is melted and bubbly.
  10. 10Remove from oven and let cool slightly.
  11. 11Serve topped with sour cream and fresh cilantro.